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Effect of green tea powder on the quality attributes and antioxidant activity of whole-wheat flour pan bread
- Ning, Jingming, Hou, Gary G., Sun, Jingjng, Wan, Xiaochun, Dubat, Arnaud
- Lebensmittel-Wissenschaft + [i.e. und] Technologie 2017 v.79 pp. 342-348
- ambient temperature, antioxidant activity, baking quality, breads, chewiness, green tea, hardness, lipids, peroxide value, storage time, whole wheat flour
- The effects of green tea powder (GTP) on the quality attributes and antioxidant activity of whole-wheat flour (WWF) pan bread were studied. Crumb hardness, cell diameter, and chewiness of WWF pan bread increased at higher GTP levels, whereas specific volume and brightness showed a reverse trend. At the 1.00 g GTP/100 g flour addition level, hardness, resilience and specific volume of WWF pan bread were not significantly affected, but antioxidant activity increased by 1.00 mM TE/g sample. In the storage test, GTP greatly inhibited the production of peroxide, as determined by peroxide value (PV), in WWF pan bread. After 8 days of storage at room temperature, the PV of the lipid fraction of WWF pan bread without GTP (control) increased by 0.35 mg/100 g, while the PV of bread with the addition of 1.00 g GTP/100 g flour increased by 0.14 mg/100 g. These results suggest that the addition of GTP at the 1.00 g/100 g flour level effectively increases the antioxidant activity, and significantly reduces the production of peroxide during storage, while at the same time maintaining the baking quality of WWF pan bread.